Whole Wheat Molasses Bread

I'm still not over my love for molasses apparently.

This was a great bread and I could definitely taste (and smell) the ginger-bread quality it had. I got through about half of the loaf before it started getting dry, so definitely either wrap it up VERY well in the refrigerator or eat it super speedy!

Whole Wheat Molasses Bread
Joy the Baker

1 2/3 cup greek yogurt (Joy says you can use buttermilk as well)
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses

Place a rack in the center of the oven and preheat to 325 degrees F. Grease and flour an 8 by 4 or 9 by 5 inch loaf pan. Non-stick baking spray works too.

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl, whisk together yogurt (or buttermilk) and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. You may want to rotate the loaf in the middle of baking.

Remove the loaf from oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

Loaf will keep, well wrapped at room temperature for up to 4 days.

You can serve it with cream cheese, jam, butter, nutella, honey, pumpkin butter, almond butter...the options are endless!